Welcome to National Honey Month!

Ah, September… As September comes to an end, we celebrate the sweetest gift of nature – honey, of course! This one, simple ingredient is all-natural, delicious and versatile. September is National Honey Month! 

Honey is so versatile..we will start with cooking...

Cooking

Reduce the liquid in a recipe by 1/4 cup for each cup of honey you use.

Replace sugar with honey: Simply substitute honey, cup for cup, in place of sugar. As a rule, reduce the liquid by 1/4 cup for every cup of honey used. In cookie recipes using eggs and no additional liquid, increase the flour by 2 tablespoons per cup of honey, or enough flour to give the desired consistency. Chill before shaping and baking.

For every cup of honey used in a recipe, increase the baking soda by 1/2 teaspoon.

Reduce the oven temperature by 25º to prevent over browning.

Use honey when brewing for a great tasting beer.

When baking cookies and scones, use honey to help reduce crumbling.

For easy measuring, coat the measuring utensil with vegetable oil or nonstick cooking spray before you measure the honey.

To freeze sliced or crushed fruits for the winter, use 1 part strained honey to 4 or 5 parts fruit. For whole fruits, add 1 cup of water to every 2 cups of honey. Use just enough of the diluted honey to cover the fruit.

Add honey to fresh fruit or fruit salads. Honey's acidic nature prevents fruit from turning brown. Use light-flavored honey so it doesn't mask the fruit flavor.

Make your own honey butter spread. Beat together 1/2 cup margarine or butter and 1/3 cup of honey until smooth (about 3 or 4 minutes) and you have honey butter spread. Beelicious!

To glaze meat, such as ham or turkey, turn the oven temperature to 225º and baste with honey every 10 to 15 minutes during the last hour of baking.

Add honey, 1 teaspoon at a time, to foods that are too spicy or too salty, such as chili. Honey will tame down the spices while enhancing the flavor, and you won't notice the sweetness.

Honey contains a wide array of vitamins, such as vitamin B-6, thiamin, niacin, riboflavin and pantothenic acid.

Use honey as a topping on ice cream, pureed fruit or on meat.

For a sweet, shiny glaze on your dessert, mix honey with melted butter and drizzle over angel food cake or pound cake.

Need a topping for cupcakes or a carrot cake? Soften an 8-oz. package of cream cheese and mix with 1/4 cup of honey and a pinch of salt. Cream until smooth.

Brush honey on warm baked goods for a sweet shiny glaze.

Combine equal parts Dijon-style mustard and honey. Spread on sandwiches, use as a dip for vegetables and pretzels, or brush on grilled meat and sausages.

Drizzle honey over pancakes or cornbread.

Sweeten your barbecue sauce by adding 2 tablespoons honey into prepared sauce. Add more to suit your taste.

Granulation does not affect the taste or purity of honey. Honey never spoils. It may be used granulated or restored to a liquid. To reliquefy honey place the open glass or can container (never plastic) in a pan of hot water until all crystals melt.

here are some awesome easy recipes...

Harvest Pumpkin Muffins

• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 cup (1/2 stick) butter or margarine, softened
• 3/4 cup honey
• 1 egg
• 1 cup solid pack pumpkin
• 1 cup chopped toasted walnuts (optional)

In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside. Using an electric mixer, beat butter until light; beat in honey, egg and pumpkin. Gradually add flour mixture, mixing until just blended; stir in walnuts. Spoon into 12 greased or paper-lined 2-1/2 inch muffin cups. Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Remove muffins from pan to wire rack. Serve warm or at room temperature.

Honey Bee Cupcakes

• 3 cups cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1-1/2 cups unsalted butter, softened
• 2 cups granulated sugar
• 1 vanilla bean, split and scraped
• 1 Tablespoon vanilla extract
• 6 eggs, room temperature
• 1 cup buttermilk
• Burnt Honey Buttercream, (recipe below)

Heat oven to 325°F. Line muffin pans with 24 paper cupcake liners. Sift together flour, baking powder and baking soda; add salt. Combine butter, sugar, vanilla bean (seeds only) and vanilla extract in the bowl of an electric mixer. Beat on medium high speed with paddle attachment for about 3 minutes.

Reduce speed to low and add eggs, one at a time, making sure each egg is completely mixed in before adding the next. Add flour mixture on low speed in 3 additions, alternating with buttermilk in 3 additions. Spoon batter into prepared muffin pans. Bake about 15 minutes or until a toothpick inserted into cupcakes comes out clean. Allow cupcakes to cool completely; frost with Burnt Honey Buttercream.

Burnt Honey Buttercream

• 1/3 cup Tupelo or Wildflower honey
• 1/3 cup water
• 8 egg yolks
• 1 cup granulated sugar
• 1 lb. unsalted butter, softened

In a saucepan, bring honey to a boil; reduce heat and simmer until honey begins to smoke slightly. Immediately remove from heat; slowly add 2 tablespoons water. In the bowl of an electric mixer with whisk attachment, whisk egg yolks for 3 to 4 minutes. Add sugar and remaining water to honey mixture and cook over high heat until temperature reaches 240°F on a candy thermometer (soft ball stage). Whisking constantly, slowly drizzle honey mixture down the side of the bowl into egg yolks. Continue to whisk at a medium speed for about 5 minutes or until mixture is thick and cool. Whisk in butter, 2 tablespoons at a time, until incorporated.

Honey Buttercream Frosting:

1 cup unsalted butter, 1/3 cup honey plus two tablespoons, 2 level tablespoons meringue powder, 4-5 cups powdered sugar, gold food coloring (optional). Cream the butter, honey, and meringue powder for 2 minutes. Add 2 cups of powdered sugar. Start on low speed, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition until the icing is thick enough to be of good piping consistency. You want it to be stiff enough to hold a shape but don’t add so much sugar that it loses its creaminess.



For the cute little bees:

Use yellow peanut M&M's and the black gel icing that comes in a little white tube, ready-made and store-bought, to paint three black stripes on the bees. You could use black royal icing, you just want to make sure you know how the bee is going to sit once you’re done icing it and have set it down to dry. Many bees want to roll over onto the icing; make sure they are dry. You have to make sure you prepare the bees the night before so that the icing is completely dry before you add them to the cakes.  I used almond slivers for the wings.

 

Golden Morning Muffins

Makes 12 muffins

• 2-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 cup butter or margarine, softened
• 1 cup honey
• 2 eggs
• 1/2 cup 2% milk
• 1 cup dried, chopped apricots
• 1 cup chopped walnuts

Grease muffin tin or line with paper bake cups. In small bowl, mix flour, baking powder, baking soda, salt and ginger. In large bowl, cream butter with honey until light and fluffy. Beat in eggs and milk. Stir dry ingredients into wet mixture until just moistened. Stir in apricots and walnuts. Pour into muffin cups. Bake at 350°F for 25 to 30 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire racks.

 

Honey Moist Cornbread

1 cup all-purpose flour

1 cup yellow or white cornmeal

1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup Half & Half
1/4 cup butter, melted
1/4 cup honey
2 eggs, slightly beaten
 

Heat oven to 400°F. Combine flour, cornmeal, sugar, baking powder and salt in medium bowl. Stir in all remaining ingredients just until moistened.

Pour into greased 8- or 9-inch square baking pan. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean.

 

 

Honey-Herb Focaccia

Makes 6 servings

• 1 package (1 lb.) frozen bread dough, thawed
• 1 Tablespoon olive oil
• 6 Tablespoons honey
• 1 oz. sun dried tomatoes packed in olive oil, chopped
• 1 Tablespoon chopped mixed fresh herbs (such as rosemary, thyme, basil or dill)
• salt

In large bowl, let dough rise until doubled; punch down. Grease 9 x 13-inch baking pan or large cookie sheet. Stretch dough to fit pan, let rise for 30 minutes. Prick top of dough with fork at 1-inch intervals. Brush with olive oil. Bake at 400°F for 10 minutes. Brush with honey; sprinkle with tomatoes, herbs and salt. Bake 10 to 12 minutes or until crust is golden brown. Remove from oven to wire rack; cool slightly. Cut into squares.

OTHER USES FOR HONEY.....

Energy Boost

Honey is a great source of energy. For a quick boost of energy:

Stir a spoonful of honey into your morning juice or afternoon yogurt.

Sweeten your coffee or tea with honey.

Drizzle honey on your favorite cereal or look for home-sweetened cereals in the grocery store.

Make a peanut butter and honey sandwich.

Dip apple slices and other fresh fruit in honey.

Eat a spoonful of honey before your morning jog or exercise routine.

To replenish energy and fluids, stir a spoonful of honey into a glass of water.

Spread honey on toasted bread, bagels or English muffins.

The honey is one of the best home ready-made for fat reducing program which gives quick result and improve the health condition in a better way. The honey bee’s gathers nectars from the flowers it is later converted in to honey by honey bees these honey are collected in the waxy walls of honey bees. The honey is a natural sweetener and it is rich in various vitamins and minerals. The natural sweetness of honey is due to monosaccharides fructose and glucose. The fructose which present in the honey purifies the blood and reduces the fatty contents. The honey has several amazing medicinal properties which helps to reduce unwanted fatty acids which present in the human body. The iron and dietary fiber in honey helps to reduce the fat.

HOW TO TAKE HONEY FOR FAT REDUCING:

• Take 2 spoon of honey mix it will warm water drink this water twice a day morning and night by following this your body fat will reduce quickly and you will get smart and stylish body.
• Take 2 spoon of honey mix it with 1 glass of warm water and add juice of 1/2 lemon drink this juice twice a day it will also give you a better result for fat reducing.
• These are the way to take honey for fat reducing program. Follow these fat reducing tips and have healthy stylish body.

(ok I will beleive this part..sort of..... I just like honey anyways)

Medicine

When consumed daily, pure honey will reduce your body's susceptibility to infections.

Because of honey's fructose content, many claim it is a cure for a hangover.

Swallowing a teaspoon of honey may soothe a sore throat or cough. (I mix it with apple cider vinegar and swear by it..June)

Boost your daily supply of antioxidants by eating honey.

If you're feeling tired and need a boost of energy, stir a spoonful of honey into a glass of water or add honey and fresh fruit to yogurt for a power-packed snack!

Honey is a great source of vitamins and minerals, such as vitamin B-6, thiamin, niacin, riboflavin and pantothenic acid.

Beauty

Honey has the natural ability to attract and retain moisture and is an important factor in beauty products because of its ability to help skin maintain softness, suppleness and elasticity.

Relax with a honey bath:

Relax with a honey bath: Add 1/4 cup honey to your bath water for a fragrant, silky bath.

Healthy hair:

Keep your hair healthy with a hair shine: Stir 1 teaspoon of honey into 4 cups of warm water. (Add lemon if desired.) After shampooing, pour the honey mixture through hair. Do not rinse. Dry as normal.

Hair conditioner:

Mix 1/2 cup honey with 1/4 cup olive oil. (For normal to oily hair, use only 2 tablespoons oil.) Using a small amount at a time, work mixture through hair until coated. Cover hair with a shower cap; leave on 30 minutes. Remove shower cap and shampoo well. Rinse. Dry as normal.

Acne remedy:

Honey helps clear up acne without drying your skin! Use soothing skin clarifier to help clear up minor acne: Mix 1/2 cup warm water with 1/4 teaspoon salt. Using a cotton ball, apply the mixture directly to the blemish. Maintain pressure with the cotton ball for several minutes. This softens the blemish. Then, using a cotton swab, dab honey on the blemish and leave it on for 10 minutes. Rinse and pat dry.

Skin lotion:

Keep your skin smooth with smoothing skin lotion. Mix 1 teaspoon honey with 1 teaspoon vegetable oil and 1/4 teaspoon lemon juice. Rub into hands, elbows, heels and anywhere that feels dry. Leave on 10 minutes. Rinse off with water.

Sunscreen:

Protect your skin from sun damage by consuming honey and using smoothing skin lotion.

Cleansing scrub:

Make your own honey cleansing scrub. Mix 1 tablespoon of honey with 2 tablespoons finely ground almonds and 1/2 teaspoon lemon juice. Rub gently onto face. Rinse off with warm water.

Firming mask:

Keep your skin looking young with the honey firming face mask. Whisk together 1 tablespoon honey, 1 egg white, 1 teaspoon glycerin (available at drug and beauty stores) and enough flour to form a paste (approximately 1/4 cup). Smooth over face and throat. Leave on 10 minutes. Rinse off with warm water.

Facial toner:

In blender, puree 1 tablespoon honey with a peeled, cored apple. Smooth over face; leave on 15 minutes. Rinse with cool water.

Moisture mask:

Mix 2 tablespoons honey with 2 teaspoons milk. Smooth over face and throat. Leave on 10 minutes. Rinse off with warm water.

Household

Make beeswax candles.

You can make peanut butter playdough out of regular kitchen ingredients. Take 1 cup smooth peanut butter, 1/2 cup honey and 2 cups nonfat dry milk. Mix together the peanut butter and honey first. Add half of the dry milk and mix; then continue to add a little at a time until it feels soft and playful! Use less than 2 cups of dry milk if the clay seems to be getting dry. And, YES, YOU CAN EAT IT!

Is chocolate better than a man? Desserts almost better than sex

 the art of seduction at it's finest

 

 

 

 

    Candy's dandy but liquor is quicker.  How true!  But why choose?  I have included some recipes to tantalize the tastebuds among other things. 

     We all know chocolate is a substitute for sex. And liquor is a substitute for everything else.

     Is chocolate better than a man?...depends on the man..and the chocolate.  Look at the facts:  

• All the good chocolate isn't already taken.
• Its sole purpose is to give you pleasure.
• When you’ve had enough Chocolate, you can put it away in its box.
• Chocolate won't ask "Am I the best?" or "How was I?"
• Chocolate might make you fat, but it will never make you pregnant. 
• You can spot the nutty ones immediately.
• Chocolate can be sweet without having ulterior motives.
• You always know where your Chocolate is.
• If you want to make it hard, all you have to do is just stick it in the fridge. 
• You can have more than one Chocolate a day, and nobody will call you a slut. 
• If you and your best friend like the same Chocolate, it’s not a problem. 
• All your friends understand what you see in it. 
• With Chocolate, you can admit that size really matters. 
• "If you love me you'll swallow that" has real meaning with chocolate. 
• With Chocolate, you never have to fake being satisfied! 
• The word "commitment" doesn't scare off chocolate.
• Chocolate is always there for you when you need it! 

    And if that's not enough to convince you..read on..

    When it comes to tongues, melting chocolate is better than a passionate kiss, scientists have found:

   Couples in their 20s (why not 50's??? pfft!!..cause 50 yr olds prefer kissing)  had their heart rates and brains monitored whilst they first melted chocolate in their mouths and then kissed.  Chocolate caused a more intense and longer lasting "buzz" than kissing, and doubled volunteers' heart rates. The research was carried out by Dr David Lewis, of the University of Sussex.  Dr Lewis said: "There is no doubt that chocolate beats kissing hands down when it comes to providing a long-lasting body and brain buzz. "A buzz that, in many cases, lasted four times as long as the most passionate kiss."  He said substances in chocolate were already known to have a psychoactive effect, but that allowing it to melt on your tongue could be the secret to maximising the buzz. The study also found that as the chocolate started melting, all regions of the brain received a boost far more intense and longer lasting than the excitement seen with kissing. Although women are generally thought to be bigger fans of chocolate than men, the research found the same reactions to chocolate in both sexes. Dr Lewis said: "These results really surprised and intrigued us. Psychologist Sue Wright said: "Chocolate contains phenylethylamine which can raise levels of endorphins, the pleasure-giving substances, in the brain. "It also contains caffeine which has a stimulatory effect on the brain. "This would explain why chocolate can give people a buzz, and why people can become addicted to it." 

   In my humble opinon, kissing always beats the chocolate bar, maybe I'm choosing the wrong chocolate! But then obviously none of them had kissed my wonderful, incredible, amazing honey. 
    Those who doubt the scientific facts are, according to Dr. Mark Pellegrino of the World Health Organization, “only lying to themselves.” Dr. Pellegrino’s team found that lovers of rich, dark chocolate also tended to be trustworthy, dependable, intelligent, multi-talented, and extremely attractive. On the contrary, those who claimed to prefer vanilla were often shifty, cowardly, unethical, physically compromised, and raised in broken homes. (ok so this last bit is a joke, albiet a funny one). 
    So in the spirit of bring you cutting edge research...I present some awesome chocolate recipes..enjoy, babies.

enjoy him too..yum

 

 

 

Ooey-Gooey Melty-Minty Brownies

 

What’s deep, rich chocolate on the top and bottom, creamy melted mint in the middle, and simply delicious all the way through? These mint-filled fudge brownies, a WOW dinner-party dessert when you serve them warm from the oven. Or serve ’em fully cooled; they’re just as tasty.

 

 

1 cup (8 ounces, 2 sticks) unsalted butter

2 1/4 cups (15 3/4 ounces) sugar

1 1/4 cups (3 3/4 ounces) Dutch-process cocoa

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon espresso powder, optional

1 tablespoon vanilla extract

4 large eggs

1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour

24 ounces dark chocolate mint cup candies* or about 16 ounces dark chocolate-covered peppermint patties

 

*Dark chocolate mint cups look like Reese’s Pieces (miniature) peanut butter cups, only they’re filled with mint instead of peanut butter. Peppermint patties (I used York brand) are thinner (which is why you need less of them by weight). They still provide a nice mint "ooze."

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan, or two 9" round cake pans. Line them with parchment, and grease the parchment. You can skip the parchment if you like, but it does ensure the sticky brownies will release from the pan in one piece. Note: If you’re not sure your entire audience likes mint brownies, use just half the candies, and make one 9" round pan of mint brownies, the other plain.

 

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

 

Stir in the cocoa, salt, baking powder, espresso powder, and vanilla. Whisk in the eggs, stirring until smooth; then add the flour, again stirring until smooth. Spoon the batter into the 9" x 13" pan, or divide it evenly between the 9" round pans. Space the mint candies evenly on the surface of the batter, pressing them down in so just their tops are showing.

 

Bake the brownies in a preheated 350°F oven for 28 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges and in the center (barely); the mint cups will be molten, and will have sunk and made little pockets in the brownies. Remove the brownies from the oven.

 

If you’ve made the brownies in two round pans, after 30 minutes turn them out of the pans onto a piece of parchment. How do you do this? First, loosen the edges with a table knife. Then place a cooling rack on top of the pan, and turn pan and rack upside down, so that the brownies drop onto the rack. Then put a piece of parchment over the upside-down brownies (you want to get them right side up again), and a plate or rack atop the parchment, and flip the whole business again, so the melting pools of chocolate are on top, and sitting on a piece of parchment.

 Note: You can skip all of this and cut them into serving pieces right in the pan, if you like; but if you feel pretty confident with the flipping, being out of the pan does give you more elbow room as you cut them into serving pieces.

 

Cut the brownies into squares (if they’re in the rectangular pan) or, using a 2" to 2 ¼" biscuit cutter, into rounds, removing each from the pan and putting it on a serving plate as soon as you cut it. Top with vanilla ice cream, if desired.

Yield: Two dozen 2 ¼" square brownies, or 2 dozen 2 ¼" round brownies (with plenty of scraps left over for the baker!)

 

Note: The brownies’ mint centers will flow like lava if you serve them as soon as you cut them. You may also choose not to cut them until they’ve cooled for 60 to 90 minutes; that’s fine. The center will still ooze nicely, though it won’t flow.

 

 

 

Pools of melty, chocolate-y, peanut butter-y goodness in a scrumptious chocolate cookie.

 

 Chocolate Peanut Butter Cookies

 

1/2 cups  Unbleached All-Purpose Flour

1/2 cup unsweetened baking cocoa or Dutch-process cocoa

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup (8 tablespoons) unsalted butter, softened

1/4 cup smooth peanut butter

1 teaspoon vanilla extract

1 large egg

2 tablespoons water

1 1/2 cups mini peanut butter cups

 

 

1) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

2) In a medium-sized bowl, whisk together the flour, cocoa, baking soda, and salt.

3) In another bowl, beat together the sugars, butter, and peanut butter until light and fluffy.

4) Beat in the vanilla, egg, and water, then stir in the dry ingredients, blending well.

5) Stir in the mini peanut butter cups.

6) Scoop rounded tablespoonfuls of dough onto the prepared baking sheets; a tablespoon cookie scoop works well here. Flatten each cookie to about 1/2" thick.

7) Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate. Remove them from the oven, and cool on a rack.

Yield: about 3 dozen cookies.

 

 

 

Chocolate Turtle Cookies

 

Chocolate, caramel, and pecans are a combination happily celebrated in candy, cake... and these cookies.

1/2 cup (1 stick, 4 ounces) unsalted butter, softened
1/2 teaspoon salt
1/2 teaspoon cinnamon, optional
3/4 cup (3 3/4 ounces) confectioners' sugar
1 teaspoon vanilla extract
3/4 cup (3 ounces) Unbleached All-Purpose Flour
1/3 cup (1 ounce) Dutch-process cocoa
1/2 cup (1 1/2 ounces) pecan meal
21/2 cups (8 ounces) whole pecans (120 whole nuts)
4 ounces caramel, or 12 individual caramels, each cut in half
24 chocolate disks, semisweet or bittersweet, about 4 to 5 ounces chocolate* (a disc of chocolate candy)

 

For a generous coating of chocolate, use Belcolade Noir Superieur discs. If you prefer more caramel than chocolate, use Guittard semisweet wafers.

Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

In a medium-sized bowl, cream together the butter, salt, cinnamon, confectioners' sugar, and vanilla. Sift the flour and cocoa together to remove any lumps. Beat into the creamed mixture, then mix in the pecan meal.

Place 24 clusters of 5 pecans each on the prepared pans, leaving a dime-sized circle empty in the center of each cluster. Divide the dough into 24 balls, 1/2 ounce each. Flatten the balls into 1 1/2" disks, and place atop the pecan clusters, pressing down slightly.

Bake the cookies for 10 to 12 minutes, until you start to smell chocolate. You won't see much change in color; the cookies should remain soft, as they'll crisp as they cool. Remove the cookies from the oven, place 1/2 a caramel (or a thin, nickel-sized dollop, if you're using block caramel) on top of each of the cookies. Immediately top with a chocolate disk; the caramel and chocolate will melt and flatten. Cool the cookies for several hours before storing in airtight containers. Yield: 24 cookies.



Drunken Brownies

 

The Bailey's flavor comes through wonderfully and the brownies are moist and dense.

 

 

 

 

RECIPE

 

Ingredients

• 6 oz. Cream Cheese, at room temperature
• 3 Tbsp. Bailey's Irish Cream
• 1 Cup Sugar
• 1/2 Cup Flour
• 1/3 Cup Unsweetened Cocoa Powder
• 1/4 tsp. Baking Powder
• 1/4 tsp. Salt
• 2 Eggs
• 1/2 Cup (1 Stick) Unsalted Butter
• 1 tsp. Vanilla
• 1 tsp.  Bailey's Irish Cream

Instructions

Preheat oven to 350. If using an 8x8 pan, cut a sheet of parchment paper long enough to hang over the sides and place it into the pan. If using a muffin top pan, lightly spray each compartment with cooking spray.

In the bowl of the stand mixer with the wire whisk attached, cream together the cream cheese and the 3 Tbsp. bourbon cream until well combined. Set aside.

In a large bowl, combine the sugar, flour, cocoa powder, baking powder and salt. Mix until combined, then add the eggs, butter, vanilla and remaining Tbsp. Bailey's and stir until the batter is well mixed and free of lumps.

Pour the batter into the baking pan (or alternately, scoop about 1.5 Tbsp of batter into each compartment of the muffin top pan). Spread evenly.

Using a rubber spatula, spoon the cream cheese mixture on top and swirl into the batter.

Bake for 45 minutes (or 30 minutes in a muffin top pan).

Remove brownies from the oven, allow to cool 5-10 minutes then transfer to a wire rack and cool to room temperature. Refrigerate brownies at least two hours before serving, and serve chilled.

 

 

 

Better than Sex Cake..chocolate version

 

I prefer to call this Almost Better than Sex

 

 

 

 

Cake Ingredients:

2 cups sugar

1 and 3/4 cups all-purpose flour

3/4 cup cocoa powder

1 and 1/2 teaspoons baking powder

1 and 1/2 teaspons baking soda

1 teaspoon salt

2 large eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

14 oz sweetened condensed milk, for topping.

 

Heat oven to 350 degrees F. Prepare two 9-inch cake pans by spraying with cooking spray, lining with parchment circles and spraying parchment with additional cooking spray.

 

In a large bowl (I use my stand mixer), sift together sugar. flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla and beat on medium speed for 2 minutes. Stir in boiling water. This batter is very thin, so don't be alarmed. Pour batter into prepared pans.

 

Bake 30 to 35 minutes or until cake tester comes out clean. Cool 10 minutes, then remove cakes from pans and place on a sheet of parchment paper to cool. This parchment paper will help greatly in assembling the cake.

 

After cake has cooled slightly, use the handle of a wooden spoon to poke holes in the top of the cake. Evenly space the holes around the cake, about 1 or 1.5 inches apart.

 

Pour half of the can of sweetened condensed milk over each of the cakes, using a spatula to spread it evenly and guide it into the holes. It might spill over the sides of the cake, which is fine.

 

 

Homemade Fudge Sauce Ingredients:

4 ounces unsweetened chocolate, chopped

3 tablespoons unsalted butter

2/3 cup water

1/3 cup sugar

6 tablespoons corn syrup

Pinch of salt

1 tablespoon vanilla extract

 

Using a double boiler (or a glass dish over but not touching simmering water, or the microwave) melt the butter and chocolate. Stir frequently to avoid burning. Meanwhile, in a small, heavy saucepan, heat the water to boiling. Pour the chocolate and butter mixture slowly into the boiling water and stir. Add the sugar, corn syrup and salt, mix (or whisk) until smooth. Turn the heat up until the mixture just starts to boil, then adjust the heat down as low as you can to maintain a constant boil. Stir frequently. Allow the mixture to boil for 8-9 minutes, then remove from heat and allow to cool for 15 minutes. Stir in the vanilla.

Spread half the fudge mixture over the tops of each of the cake rounds.

 

Whipped Cream Ingredients:

1 and 1/2 cups heavy whipping cream

2 teaspoons vanilla or the seeds of 1 vanilla bean

1/2 cup confectioners sugar

 

In a clean and cold bowl of a stand mixer, whip the whipping cream using the whisk attachment until stiff peaks form. Add the vanilla and confectioners sugar and whip until combined.

 

To assemble cake:

Place the bottom layer (which is now covered in condensed milk and fudge sauce) on to the serving plate. Spread half of the whipping cream over just the top of the cake. Add the top layer of cake, and press down gently. Spread the remaining whipping cream over the top layer. 
 

Topping:

1 cup toffee bits

1/4 cup mini chocolate chips

1/2 cup caramel sauce, if desired (I omitted.)

 

Sprinkle toffee bits and chocolate chips over the top layer of the cake, and drizzle with caramel sauce if desired.

 

Store cake in refrigerator for 30-60 minutes before serving. Store the cake in the refrigerator for up to 3 days.

 

 

 

 

 

Better Than Sex Cake....vanilla version

 

 

 

 

 

1	package	cake mix, white or yellow
1	cup	pineapple, canned, crushed	undrained
1/2	cup	sugar
1	package	vanilla pudding mix, instant
1	cup	coconut
8	ounces	whipped cream
1	cup	pecans

 

 

Directions

Bake cake according to directions is a 9x13 inch pan.
In a saucepan over medium heat, combine pineapple with juice, sugar, pudding, and coconut.
Simmer 5 minutes.
Using a wooden spoon handle, poke holes in warm cake.
Slowly pour pineapple mixture over cale and spread evenly.
Cool. Spread whipped cream evenly over cake and sprinkle with nuts.
Chill at least 2 hours before serving.